2 c. butter
4 eggs
1 c. flaked coconut
2 c. sugar
1 1/2 c. flour
1/3 c. cocoa
1 tsp. vanilla
1 c. chopped walnuts or pecans
6 oz. (approx.) marshmallow creme

Beat butter, add eggs one at a time. Add coconut, sugar, flour, cocoa, vanilla and nuts. Mix well. Spread in greased 13x9 inch pan. Bake at 350 degrees for 45 minutes. As soon as cake comes out of oven spread on marshmallow creme. Let cool slightly, then frost.

FROSTING:

4 tbsp. butter (softened)
3 tbsp. milk
2 1/2 tbsp. cocoa
2 1/4 c. confectioners' sugar (approx.)

Mix together and blend until smooth. Spread on slightly cooled cake.